Fire and Ice
Full Fledged Farker
Sou Vide two loin steaks at 140 for 8 hours.
Browned in butter and EVOO and added green onions, fresh parsley.
Served with jambalaya and roasted peppers and Brussels topped with drizzle of Balsamic
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Sou Vide Pork Loin
- Thread starter Fire and Ice
- Start date
Sou Vide two loin steaks at 140 for 8 hours.
Browned in butter and EVOO and added green onions, fresh parsley.
Served with jambalaya and roasted peppers and Brussels topped with drizzle of Balsamic
Looks good to me.
jzadski
Babbling Farker
That's a fine looking strip steak for sure
Got to ask why you went 8 hrs? Yours looks Great!
TravelingJ
is One Chatty Farker
Yeah, I'm super curious about the 8 hours. Is it like a Chuck roast where after 12 hours you get steak, after 24 you get pot roast, etc etc?
The plate looks fantastic, and now I'm wondering if I need to cook pork longer!
The plate looks fantastic, and now I'm wondering if I need to cook pork longer!
Fire and Ice
Full Fledged Farker
I usually have done them for six. I just went longer to experiment. I found to be more tender. came out great!
